Papa Freddy'S Pizza & Rest

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

OBSERVED PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

Violation Codes: 2-102.14(O) Inspector Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Violation Codes: 5-204.11 Inspector Comments: OBSERVED NO HAND WASHING SINK IN REAR PORCH PREP AREA WHERE LARGE DOUGH MIXER AND PREP TABLE IS LOCATED.MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER WITH TOWELS AND SOAP.(PRIORITY FOUNDATION 7...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Violation Codes: 6-301.14 Inspector Comments: OBSERVED NO HAND WASHING SIGNS AT HAND SINKS ON PREMISES.MUST PROVIDE AND MAINTAIN

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Violation Codes: 3-307.11 Inspector Comments: MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK AND 3- COMPARTMENT SINK

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD ON IN BETWEEN FRYER AND COUNTER,FRYER CABINET,GRILL TABLE,PREP TABLES.MUST DEFROST REACH IN FREEZER ON REAR PORCH

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

Violation Codes: 5-501.17 Inspector Comments: MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX TOILET ROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Violation Codes: 6-201.13 Inspector Comments: MUST REPAIR OR REPLACE STAINED CEILING TILES,HOLES IN WALLS LEADING TO BASEMENT,DAMAGED FLOOR TILES IN SAME AREA AND WHERE NEEDED

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM FLOOR UNDER FRYER AND IN BASEMENT.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Violation Codes: 6-501.114 Inspector Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Violation Codes: 2-102.13 Inspector Comments: OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEE.MUST PROVIDE AND MAINTAIN

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

OBSERVED PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS PIZZA.MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SINK IN REAR PORCH PREP AREA WHERE LARGE DOUGH MIXER AND PREP TABLE IS LOCATED.MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER WITH TOWELS AND SOAP.(PRIORITY FOUNDATION 7-38-030(C)

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS AT HAND SINKS ON PREMISES.MUST PROVIDE AND MAINTAIN.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED EVIDENCE OF APPX. 100 OR MORE MICE DROPPINGS ON FLOOR & ALONG WALL BASES ,UNDER AND BEHIND ALL COOKING EQUIPMENT,ON PREP TABLES,UNDER SERVICE COUNTER,ON LEDGE UNDER STAIR CASE LEADING TO BASEMENT,ON BASEMENT FLOOR NEAR STORAGE SHELVES.ALSO.A...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK AND 3- COMPARTMENT SINK.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN GREASE AND FOOD DEBRIS BUILD ON IN BETWEEN FRYER AND COUNTER,FRYER CABINET,GRILL TABLE,PREP TABLES.MUST DEFROST REACH IN FREEZER ON REAR PORCH.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX TOILET ROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR OR REPLACE STAINED CEILING TILES,HOLES IN WALLS LEADING TO BASEMENT,HOLES AROUND PIPES LEADING INTO FLOOR AT FRONT WINDOWS,DAMAGED FLOOR TILES IN SAME AREA AND WHERE NEEDED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM FLOOR UNDER FRYER AND IN BASEMENT.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEE.MUST PROVIDE AND MAINTAIN.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO ORIGINAL FOOD SERVICE MANAGER CERTIFICATE POSTED AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT OR DIARRHEA CLEAN UP PROCEDURE OR KIT ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND NO CITATION ISSUED MAINTAIN. PRIORITY FOUNDATION #7-38-005.

PROPER COLD HOLDING TEMPERATURES

FOUND TCF FOODS(CHEESE AND MAYONNAISE)OUT OF TEMPERATURE (65.4F). TCS FOODS SHALL BE HELD AT 41F OR BELOW.MANAGER VOLUNTARILY DISCARDED 2LBS VALUED AT $10 PRIORITY VIOLATION 7-38-005

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

FOUND COOLER/COLD HOLDING IN THE FRONT PREP AREA AT 65F. COOLING EQUIPMENT SHALL BE SUFFICIENT TO HOLD AT 41F OR BELOW. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. PRIORITY VIOLATION 7-38-005

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED UTILITY SINK IN REAR IN DISREPAIR AND 3 COMPARTMENT SINK HANDLE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN

55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

ALLERGEN TRAINING AS REQUIRED

All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the A...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14 N OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.

FOOD HANDLER REQUIREMENTS MET

PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO CHEMICAL SANITIZER TEST KIT ON SITE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

DEFROST INTERIOR OF PREP FREEZER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

PROVIDE ADEQUATE LIGHTING IN REAR PREP AREA. PROVIDE LIGHT SHIELD OR SHATTERPROOF BULB NEAR WINDOW IN FRONT PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK AND REAR EXPOSED SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.

FOOD HANDLER REQUIREMENTS MET

PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NOTED CARDBOARD ON ELEVATED PLATFORM HOLDING 25LB BAGS OF FLOUR AT REAR STORAGE AREA.INSTRUCTED TO REMOVE CARDOARD LINERS AND THAT ONLY SMOOTH NONPOUROUS EASILY CLEANABLE SURFACES MAY BE USED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR OF REACH-IN FREEZER AT REAR STORAGE AREA NEEDS CLEANING IN THE INTERIOR TO REMOVE FOOD BUILD UP AND ICE BUILD UP

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NOTED DAMAGED CEILING TILES AT FRONT AREA NEXT TO WINDOW.INSTRUCTED TO REPLACE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT SHIELD NEEDED OVER FOOD PREP/DINING AREA.INSTRUCTED MANAGEMENT TO INSTALL LIGHT SHIELD.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

NOTED CLUTTER IN THE BASEMENT.INSTRUCTED MANAGEMENT TO REMOVE OR REORGANIZE CLUTTER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN/SANITIZE INTERIOR BOTTOM OF REFRIGERATION UNITS OF FOOD DEBRIS. CLEAN EXTERIOR OF PIZZA DOUGH EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOOR IN REAR PIZZA PREP AREA OF DEBRIS, AND AT REAR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE CLUTTER BEHIND FRONT SERVICE COUNTER AND UNDER PREP TABLES, ORGANIZE AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN THE PIZZA DOUGH EQUIPMENT TO REMOVE DEBRIS. ALSO MUST DEFROST AND CLEAN IN THE INTERIOR OF THE SMALL REACH IN FREEZER TO REMOVE ICE BUILD UP AND DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN THE VENT COVERS IN THE REAR PREP AREA TO REMOVE DUST.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED A LEAK AT THE BASE OF THE FIXTURE AT THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CARDBOARD USED AS SHELF LINER IN REACH IN REFRIGERATOR. INSTRUCTED TO REMOVE CARDBOARD.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FAN COVERS IN REACH IN REFRIGERATORS UNCLEAN. CLEAN AND MAINTAIN ALL FAN COVERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

GREASE FOUND ON FLOOR UNDER FRYER. CLEAN AND MAINTAIN FLOOR UNDER FRYER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALL BEHIND DOUGH MACHINE UNCLEAN. REMOVE FOOD DEBRIS AND CLEAN AND MAINTAIN WALL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAK AT FAUCET AT THREE COMPARTMENT SINK IN NEED OF CORRECTING. MUST REPAIR AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INTERIOR OF FREEZERS WITH EXCESSIVE ICE BUILD-UP. REMOVE EXCESSIVE ICE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHTSHIELDS MISSING IN PREP AREA. PROVIDE SAME.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED WITH VALID CERTIFICATE OR PROO...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.NO THERMOMETER I FRONT PREP COOLER. MUST INSTALL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN DEBRIS FROM FLOORS UNDER STAIRS IN BASEMENT. ,AND ELEVATE STORAGE OFF FLOORS AT LEAST 6-INCHES. ALSO REPLACE THRESHOLD AT FRONT D...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE FOLLOWING: INTERIOR CABINET OF DEEP FRYER, HOOD AND FILTERS ABOVE COOKING EQUIPMENT, CAN OPENER, INTERIOR OF REFRIGERATED PREP TABLE(INCLUDING SHELF RACKS INSIDE NEXT TO CASH REGISTER, PREP TABLES AND SHELVES, MICROWAVE, AND ALL OTHER UNCLE...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT INCLUDING REAR AND THROUGHOUT BASEMENT. SEAL OPENING IN FLOOR BY WINDOW IN DINING AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN DUSTY CEILING TILES , LIGHT SHIELDS, AND CEILING VENTS. CLEAN AND/OR PAINT WASHROOM DOOR. PROVIDE SCREEN DOOR FOR FRONT ENTRANCE IF DOOR IS TO STAY OPEN AND A SCREEN FOR SLIDING WINDOW IN FRONT PREP AREA FOR SAME PURPOSE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

PROVIDE SHIELDS FOR LIGHTS IN FRONT FOOD PREP AREA OR REPLACE THEM WITH SHATTER-RESISTANT BULBS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND EXTRA LARGE COOKED CHEESE PIZZA ON PREP TABLE AT 98.1 DEGREES AND AN EXTRA LARGE SAUSAGE PIZZA(COOKED) ON COOKED SAME PREP TABLE AT 115.4 DEGREES-COOKED PIZZA MUST BE HELD AT 140 DEGREES OR ABOVE IN A HOT HOLDING UNIT UNTIL SERVED -PRODUCT VOLU...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE FOLLOWING: INTERIOR CABINET OF DEEP FRYER, HOOD AND FILTERS ABOVE COOKING EQUIPMENT, CAN OPENER, INTERIOR OF REFRIGERATED PREP TABLE(INCLUDING SHELF RACKS INSIDE NEXT TO CASH REGISTER, PREP TABLES AND SHELVES, MICROWAVE, AND ALL OTHER UNCLE...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT INCLUDING REAR AND THROUGHOUT BASEMENT. SEAL OPENING IN FLOOR BY WINDOW IN DINING AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN DUSTY CEILING TILES , LIGHT SHIELDS, AND CEILING VENTS. CLEAN AND/OR PAINT WASHROOM DOOR. PROVIDE SCREEN DOOR FOR FRONT ENTRANCE IF DOOR IS TO STAY OPEN AND A SCREEN FOR SLIDING WINDOW IN FRONT PREP AREA FOR SAME PURPOSE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

PROVIDE SHIELDS FOR LIGHTS IN FRONT FOOD PREP AREA OR REPLACE THEM WITH SHATTER-RESISTANT BULBS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.